Boğma rakı is a type of rakı made from fruits such as apricots, plums, figs, or quinces, using traditional distillation methods. It is usually made without the addition of anise, which is commonly found in regular rakı, and is distilled twice, resulting in a higher alcohol content. It is said to be enjoyable to drink, but also to quickly induce intoxication, and once one becomes accustomed to its fruity taste, they cannot give it up.
Regular rakı sold on store shelves is made from grapes and anise is added during distillation, which causes it to turn white when mixed with water. However, since anise is not added to boğma rakı, it does not turn white when mixed with water.
How is Boğma Rakı Made?
Boğma rakı is traditionally made in homes using traditional distillation methods. Dried fruits are preferred for use in production, and if necessary, sugar and water are added to the dried fruits depending on the fruit sugar content.
The fermentation process produces ethyl alcohol. Distillation is carried out using stills in homes, and approximately 10% alcohol is produced after the first distillation. Water is added to the resulting product from the first distillation and is distilled again. The alcohol content in the first distillation is about 40%, while in the second distillation, it reaches up to 75%.
Due to its high alcohol content, it must be diluted with another beverage. Boğma rakı takes its taste and aroma from the fruit used to make it. Boğma rakı is mostly made in Gaziantep, Adana, Mersin, and Hatay in Turkey. Although those who are not used to the taste of boğma rakı do not prefer it because they are looking for the taste of anise, it is known that boğma rakı is the real rakı.